Nutritional Value of Fish Flour Supplements . A Study in Improving East Indian Diets
- 1 September 1960
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 37 (3) , 234-240
- https://doi.org/10.1016/s0002-8223(21)22867-8
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
- The nutritive value of bread protein as influenced by the level of protein intake, the level of supplementation with L-lysine and L-threonine, and the addition of egg and milk proteinsBritish Journal of Nutrition, 1959
- The fish supplies of the worldProceedings of the Nutrition Society, 1958
- Nutritive Value of Bread Protein Fortified with Amino AcidsScience, 1958
- The Addition of Small Amounts of Defatted Fish Flour to Whole Yellow Corn, Whole Wheat, Whole and Milled Rye, Grain Sorghum and MilletJournal of Nutrition, 1957
- Protein Supply for Human NutritionJournal of Agricultural and Food Chemistry, 1957
- The Sea as a Potential Source of Protein FoodAdvances in Protein Chemistry, 1955
- Food from the SeaJournal of Agricultural and Food Chemistry, 1953
- Protein Efficiency, Improvement in Whole Yellow Corn with Lysine, Tryptophan, and ThreonineJournal of Agricultural and Food Chemistry, 1953
- 368. Deterioration on storage of dried skim milkJournal of Dairy Research, 1947
- Determination of Nutritive Value of Proteins of Food ProductsIndustrial & Engineering Chemistry Analytical Edition, 1944